Never fails… gotta make a new red chili every year.

Crockpot Pulled Pork Chili I

It’s just my never ending quest for the best. Or for something new. Or to solve my boredom. (read: craziness.) My palette is rarely satisfied. Basically, I’m a huge pain.


This is practically a two-day chili recipe. It doesn’t need to be, but boy… will it taste freaking good if you drag it out that long. Also good to note: your house will smell ahhh.mayzing.

Crockpot Pulled Pork Chili I

I realized last night when I walked in the door and the chili was cooking (my second batch, just a hint obsessed) that I knew exactly what it smelled like: home. My mom is super traditional about her chili, making it only on the coolest (chilliest?) of days, when the first snow falls, when it’s raining nonstop or when it’s one of the last winter days. The soup scent filled the whole house and when I inhaled last night, all I could take in was years of wintery memories. Love that.

I am not so traditional about my chili, making it whenever the heck I crave it. It’s the one “soup” that my husband will actually deem a full meal, not feeling the need to add any extra chicken or steak on the side. It’s super easy and is one of the few tomato based things that I flip out over.

Crockpot Pulled Pork Chili I

Of course, I only flip out over it with a pile of toppings about ten miles high. Load it up baby. I want chips, yogurt, scallions, chives, tons of cilantro (judge me), grated cheese, avocado, diced red onion and anything in between. I prefer the trashiest of chilis. The chili that is so destroyed with toppings that you can’t even see the soup.

The chili that is insulted by it’s soup ornaments.

The chili that has my name all over it, if you will.

Crockpot Pulled Pork Chili I

This recipe, like many other variations of my favorites, call for one specific thing, and that’s your mood. You have to be in the mood for chili like this. Don’t get me wrong – it tastes fabulous. But you could probably put pork on a shoe and I’d eat it. (ew no.) The only thing that is slightly lacking is that texture you get from browned ground beef or turkey. You know what I’m saying? You just must be prepared for your pulled pork chili. We sort of make up for that by adding the peppers after the pork is finished, as they never truly soften like they would when sautéed in a pot.  But still. Be prepared.

If you’re someone who takes offense to beans in your chili, I suggest getting a slightly larger pork shoulder and tossing in some extra vegetables for more oomph. Like peppers, green stuff, whatever you’d like.

That… would not be me. I’d just add more chips.

Crockpot Pulled Pork Chili I


Crockpot Pulled Pork Chili

Yield: serves 4 to 6 generously

Total Time: 12 to 16 hours


1 (2.5 pound) pork shoulder
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
8 ounces of beer
2 garlic cloves, minced
1 shallot, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28-ounce) can tomato puree
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans kidney beans, drained and rinsed
1/4 cup tomato paste
4 tablespoons chili powder
2 1/2 tablespoons ground cumin
1 tablespoon chitpole chili powder
1 tablespoon smoked paprika
1/4 teaspoon crushed red pepper flakes

for serving:
sour cream or greek yogurt
grated cheese
sliced green onions or chives
fresh cilantro
tortilla chips


Season the pork shoulder with the sugar, salt, pepper and onion powder. Place the pork in the crockpot and add the beer. Cook on low for 8 to 10 hours (I like to do this overnight), then shred the pork with forks or kitchen tongs, removing any bone (and large chunks of fat, if desired.)

Add the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you're home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal - everyone likes their chili a little differently! Before serving, taste again.

Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips. This freezes beautifully!

Crockpot Pulled Pork Chili I

I like a little chili with my cheese. What can I say?

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104 Responses to “Crockpot Pulled Pork Chili.”

  1. #
    Liz — January 31, 2014 @ 3:51 am

    After you remove the pork, do you dump out the crock pot and start new with the new ingredients? Or do you add everything to the beer/juice??


    • Josh D — October 12th, 2015 @ 8:36 am

      I would .. all those juices and beer that cooked off but combined together will add that much more flavor at the end .. if your worried that it will make the chili runny id just dump half the juices to avoid having to use a substitute to make it thicker


  2. #
    Sally — February 6, 2014 @ 8:14 am

    Great recipe! The recipe won my office chili cook-off.


    • Rachel — February 11th, 2014 @ 10:55 pm

      Did you leave the beer in or drain it out before adding all the other ingredients?


  3. #
    Laura — February 6, 2014 @ 4:55 pm

    Absolute yumminess! I so love your blog. Everything I see looks so delicious and once I try it it is even better :) This recipe was simple and it made a ton so I can use the leftovers for sweet potato chili cheese fries!


  4. #
    Holly — February 19, 2014 @ 12:23 pm

    I’m doing this!


  5. #
    Matt — February 21, 2014 @ 2:38 pm

    Made this and it was delicious.


    • Jerry — February 28th, 2014 @ 1:03 pm

      Did you leave the beer/juices in the crockpot after shredding it and just add the additional ingredients.


      • Jessica — February 28th, 2014 @ 1:05 pm

        jerry – i do.

  6. #
    John Clayton — February 28, 2014 @ 8:25 pm

    Hmmm… I was disappointed. I followed the recipe to the letter — but didn’t leave the beer/meat juices in the pot after shredding the meat, and used a four-pound roast (twice what called for). It was still VERY watery — not at all like what I saw in your photos. Tasty — but not a thick and meaty chili. I won’t do this again.


  7. #
    Michelle @ Healthy Recipe Ecstasy — March 20, 2014 @ 3:58 pm

    All I see is a big swimming pool, and I want to dive right in. YUM. Soooo I obviously adore pork, chili, all the above, but if I were to make this chili for a non-pork-loving crowd (I need new friends), would chicken thighs or ground turkey work?


  8. #
    Amanda — June 3, 2014 @ 7:51 am

    I am currently cooking this. I just added the other ingredients after the shoulder cooking all night. And Just WOW how tender the meat is. We (my family) are so excited about trying this tonight for dinner I did take half the juice out of the pot and put it to the side. Thanks for the recipe.


  9. #
    bleedrew — June 8, 2014 @ 10:55 am

    The instructions should specify that the beer needs to be drained and set aside after the shoulder has been cooked. I only added approximately 1/2 cup of the beer/drippings back into the crockpot so the chili has moisture consistancy . Great recipe! I added onions, tomato, and corn to mine.


  10. #
    Annie — August 26, 2014 @ 12:06 pm

    I just butchered this amazing sounding recipe– I grabbed the chipotle powder when I thought I was getting chili. I realized in time to scoop a lot of the 4 tbs of chipotle powder out, but even after adding an extra 16oz of tomato puree, onion, and extra bell pepper, the chipotle flavor is still overwhelming. Any tips to salvage the remains of my chili would be greatly appreciated!


  11. #
    Jamie — October 16, 2014 @ 8:57 pm

    I’m makings his now! I Already cooked the pork all day and I’m about to shred it. Do I add all the ingredients to the liquid in the crock pot? Or dump out the liquid and start fresh with the pork and add all ingredients! Quick please.


  12. #
    Bruce — February 9, 2015 @ 3:24 am

    Is it ok to use pork tenderloin instead of shoulder? I have used it in the past for pulled pork with good results. Thanks


  13. #
    Jose Ortiz — March 23, 2015 @ 12:30 pm

    What happens if you just dump it all in at once for 12 hours or so? Guess I’ll find out.


    • briana — April 14th, 2015 @ 12:35 pm

      Did it work???


  14. #
    Callie — June 26, 2015 @ 8:43 pm

    Sorry if this sounds stupid, do I keep the liquid that the pork was cooked in and add the other ingredients? .


  15. #
    Michelle — October 12, 2015 @ 9:48 pm

    This chili was amazing. I had a five lb roast, bone in, so I just used that. Glad I diD, because it was slightly too watery. I did take out a cup Of the beer and fat after the first cooking time. I will remove more next time. Great recipe though!


  16. #
    Lorraine Richter — October 29, 2015 @ 9:01 pm

    Hey everybody, I love to cook chili and I am bringing chili to my work party tomorrow. Anyway I used this as a guide and used my own favs. I love to add Mexican chorizo and my own spices. Let me tell you it is amazing. Can’t wait to bring it to my party tomorrow. I will let you know how it goes over :-)



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